Ramona has been my foodie friend since the time I had just begun taking baby steps in the world of blogging. She was amongst the first ones to visit; always encouraging and supportive through her words. A known entity in the food blogging community, humble and friendly, she has been featured on Fabulous Foods, Kidspotand Yummily. Her recipes have appeared dozens of time amongst the Top 9 recipes in different categories on Food buzz!! Know more about Ramona here and here. It is indeed an honor my friends to have Ramona here with us at EFS.
Today she has made these scrumptious vegetable cutlets especially for the EFS readers. Handing over the reins to the queen of curries and a lot more! Over to you Ramona…
Hello Easyfoodsmith readers! My name is Ramona and I created the blog called Curry and Comfort. The curry side of my blog comes from my love of all things curry and spicy. The comfort side of my blog comes from growing up in the US and being dazzled by burgers, pastas and a plethora of American sweets. Okay, I admit it; I simply LOVE food.
I always thought the best part of cooking was sharing a meal with my family and friends. Then I started my blog and it opened up a whole new world of what it means to share a meal. I love sharing my recipes as much as I love learning about recipes from my fellow bloggers. Every day that I am a part of the food blogging world is a day I am so thankful that I took the chance, jumped in with both feet and started Curry and Comfort.
I was so honored when Taruna asked me to guest post on her fabulous blog. Taruna is such a lovely person and she inspires me cooking every time I drop by her blog. I hope you enjoy the Veggie Cutlets that I made today. It’s a wonderful dish and my son who is not the biggest veggie fan, loved them. That’s a big deal in my house. 🙂 So thanks for taking the time to check out my recipe… enjoy.
3-4 large potatoes peeled and boiled (about 3-4 cups mashed)
1 cup finely chopped or grated carrot
1 cup finely chopped or minced onion
1 bell pepper finely minced
2 cups grated zucchini
2-3 green chilies finely minced
1 Tbs grated fresh ginger
2-3 cloves garlic grated
1Tbs cumin seeds crushed with mortar and pestle
1/2 tsp ground turmeric
2 tsp curry powder ( I used McCormick Brand)
1-2 tsp lime juice
2 tsp fresh mint minced
10-15 curry leaves minced
salt to taste
black pepper (to taste… I put a good amount of black pepper)
red chili flakes to taste
1 egg with water for egg wash
breadcrumbs as needed for dredging
oil needed to fry
Heat 1 Tbs of oil in the pan, add crushed cumin seeds, curry leaves, mint leaves, ginger, garlic, onion, chilies, salt and saute for 1 minute. Then add all the other vegetables and cook for 7-10 minutes. The zucchini will render out some water so cook it until the water is cooked out. Then add the curry powder, turmeric, black pepper, red pepper and lemon juice.
Add mashed up potatoes. Cook and taste for salt and seasoning. Form into patties, any shape.
Beat one egg with 2 Tbs water to make an egg wash. Prepare bread crumbs for dredging. Dip cutlet into egg wash and breadcrumbs. Fry in hot oil (325-350 degrees) until golden brown. Drain on paper towels. Serve hot or at room temperature. Enjoy.
Thanks again Ramona for this wonderful guest post J
Thanks for visiting EFS and hoping to seeing you soon again!
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